Chili Crisp Salmon Panzanella
½ loaf sourdough bread (about 2 heaping cups), cut into bite size pieces (which invariably depends on the size of your mouth and your willingness to fill it)
1-2 tins Fishwife x FBJ chili crisp salmon, aka enough to satisfy your fishy desires
1 cup frozen peas, blanched in salted water for 30 seconds and shocked in an ice bath
1 medium shallot, thinly sliced
3 tbsp rice wine vinegar, plus an extra splash for seasoning the peas
¼ cup extra virgin olive oil, plus more for toasting the bread
1 tbsp parsley, finely chopped, plus more whole leaves for garnish
1 clove garlic, microplaned or very finely minced
Salt and black pepper to season
2 tbsp spring onion, thinly sliced
Add a glug of olive oil to a medium mixing bowl. Add the bread and a generous sprinkle of salt. Toss to coat, making sure every surface of bread is well lubricated. Heat a heavy bottomed frying pan over medium heat. When hot but not smoking, add the pieces of bread to the pan and spread out evenly. Toast, tossing and agitating the pan occasionally, until the bread is beautifully golden on all sides. The objective is for a nice crispy exterior, with a fudgy interior. Set aside while you prepare the vinaigrette.
Add the sliced shallot to a small bowl, season with a pinch of salt and cover in the vinegar. Set aside to macerate for 5 minutes. This softens the pungency of the raw shallot, mimicking the effect of a quick pickle. Add the garlic, chopped parsley, another pinch of salt, a generous grind of pepper, and the olive oil - whisk vigorously to emulsify.
Season the blanched and shocked peas with a pinch of salt and a splash of vinegar.
To assemble the salad, add the toasted bread, peas, tinned fish, and sliced spring onion to a medium mixing bowl. Drench in the vinaigrette, and toss well to combine. A panzanella does well with a moment to sop up all of the juices, allowing the bread to hydrate in the flavor. Plate and garnish with fresh parsley.